Saute the turkey in the olive oil until lightly brown. Add the dried pears, chard, and wine and cook until the wine evaporates. Place the sauteed ingredients in a food processor and pulse into a coarse puree. Add the cheese and nutmeg. Make raviolis with the filling and pasta sheets.

Pear-Sage Beurre Blanc

In a small saucepan, cook the vinegar, wine, shallot, ripe pear, peppercorns, and 3 of the sage leaves until 1 1/2 tablespoons of liquid remain. Strain. Set saucepan over low heat and add the reduced liquid. Whisk in butter 1 tablespoon at a time until all is incorporated. Taste for salt and add some if needed. While making the sauce, cook the ravioli and drain well. Spread 1 tablespoon of the sauce on a large serving platter, place the raviolis on top, drizzle on more sauce, garnish with the cubed pear and remaining sage leaves. Serve additional sauce on the side.